New Orleans Style Beets With Goat Cheese And Walnuts Recipes

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ROASTED BEETS WITH GOAT CHEESE AND WALNUTS



Roasted Beets with Goat Cheese and Walnuts image

Beautiful, sweet, twice-roasted beets and baked goat cheese with crunchy nuts and slightly bitter greens is my idea of an easy, healthy, beautiful fall lunch! Or dinner, or breakfast, or brunch. Serve with toasted walnut bread.

Provided by Chef John

Categories     Salad     Vegetable Salad Recipes

Time 1h45m

Yield 2

Number Of Ingredients 8

½ cup chopped walnuts
1 large beet, top and bottom trimmed and beet greens retained
1 tablespoon walnut oil, or more to taste
2 ounces soft goat cheese
kosher salt and freshly ground black pepper to taste
2 tablespoons champagne vinegar
1 cup reserved beet greens, cut into very thin slivers
2 teaspoons chopped fresh chives

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
  • Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
  • Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
  • Turn oven temperature up to 400 degrees F (205 degrees C).
  • Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
  • Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
  • Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
  • Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.

Nutrition Facts : Calories 422.5 calories, Carbohydrate 19 g, Cholesterol 22.4 mg, Fat 35.1 g, Fiber 6.2 g, Protein 13.1 g, SaturatedFat 8.3 g, Sodium 487.2 mg, Sugar 10.1 g

BEET SALAD WITH WALNUTS AND GOAT CHEESE



Beet Salad with Walnuts and Goat Cheese image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h8m

Yield 4 servings

Number Of Ingredients 8

2 bunches medium beets, (about 1 1/2 pounds) tops trimmed
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
1/2 cup walnuts
1 bunch arugula, trimmed and torn
1/2 medium head escarole, torn
4 ounces goat cheese, (preferably aged goat cheese) crumbled

Steps:

  • Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.
  • Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.
  • Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.
  • Toss the arugula and escarole with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

GRILLED BEETS WITH GOAT'S CHEESE AND WALNUTS



Grilled Beets with Goat's Cheese and Walnuts image

Provided by Food Network

Time 1h50m

Yield 4 to 8 servings

Number Of Ingredients 18

6 large whole beets
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dry thyme leaves
1/4 teaspoon paprika
1/4 teaspoon dry basil leaves
1/8 teaspoon dry oregano
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Pinch cayenne pepper
3/4 cup vegetable oil
1 1/4 cups walnuts
1/2 stick butter
1 1/2 ounces red wine vinegar
2 ounces pomace olive oil
1-ounce walnut oil
1/2 pound soft goat cheese
1/4 cup chives (cut into match sticks)

Steps:

  • Preheat a grill.
  • Cover beets by 3 inches with cold water in a large saucepot. Bring the water to boil and simmer until paring knife slides out of beet when pricked. Strain and let cool. While running under water, rub beets with towel to remove skin. Slice beets into 1/2-inch rounds. Prepare marinade by combining all ingredients in a large bowl. Mix well and add vegetable oil. Toss sliced beets and hold.
  • To prepare the walnuts, melt butter in a 10-inch skillet and add walnuts. Cook, stirring occasionally, for 5 minutes and season well with salt and pepper. Reserve left over butter.
  • For the vinaigrette add all the ingredients and the walnut butter. Whisk well.
  • To finish, grill beets on both sides for 2 minutes and toss in vinaigrette. Place 4 to 6 slices of beets on each plate and drizzle with vinaigrette. Add 5 dollops of goat's cheese (1 to 2 ounces) per serving, sprinkled with walnuts and chives.

ROASTED BEET SALAD WITH WALNUTS AND GOAT CHEESE



Roasted Beet Salad with Walnuts and Goat Cheese image

This is a terrific salad. Everything can be prepped ahead easily, then just putting everything together at the last minute. I always have this at Thanksgiving.

Provided by P48422

Categories     Vegetable

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/2 cup walnut halves
2 teaspoons olive oil
1/8 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
6 medium beets, trimmed and washed
1/3 cup thinly sliced red onion
6 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
3/4 teaspoon salt
1/4 teaspoon sugar
fresh ground black pepper
1/2 lb fresh spinach leaves, de-stemmed and washed
3 ounces fresh goat cheese, crumbled

Steps:

  • Preheat the oven to 350 F.
  • Combine the walnuts with the olive oil, salt and pepper, mixing well to coat the nuts.
  • Spread on a baking sheet and bake until toasted, about 7-10 minutes.
  • Set aside to cool.
  • Wrap the beets individually in foil and place on a rimmed baking sheet.
  • Bake at 350 degrees until tender, about 1 1/2 hours.
  • Let cool for 20 minutes, then peel the beets by holding them under cold running water and rubbing off the skins.
  • Cut into 1/2-inch wedges, and place in a large mixing bowl with the walnuts and onion.
  • Combine all the dressing ingredients, taste and adjust the seasonings.
  • Pour over the beets and toss well.
  • Let sit at room temperature at least 1 hour.
  • Just before serving, arrange the spinach leaves in individual bowls or on a large platter.
  • Arrange the beets on top and crumble the goat cheese over.

Nutrition Facts : Calories 284.4, Fat 25.9, SaturatedFat 5.6, Cholesterol 11.2, Sodium 481.9, Carbohydrate 9.2, Fiber 2.7, Sugar 5.3, Protein 6.6

BEET RISOTTO WITH GOAT CHEESE AND WALNUTS



Beet Risotto With Goat Cheese and Walnuts image

Make and share this Beet Risotto With Goat Cheese and Walnuts recipe from Food.com.

Provided by KelBel

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons olive oil
1 cup onion, chopped
1 cup arborio rice
1 tablespoon fresh ginger, minced
2 teaspoons fresh rosemary, finely chopped
1/2 cup dry white wine
3 cups beets, peeled and chopped
1/2 cup water
1/4 teaspoon fine sea salt
1 (14 1/2 ounce) can vegetable broth
1/2 cup goat cheese, crumbled
1/4 cup walnuts, chopped and toasted

Steps:

  • Heat oil in a Dutch oven over medium-high heat. Add onion; saute 3 minutes.
  • Add rice, ginger, and rosemary; saute 1 minute. Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.
  • Add beets, water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until beets are tender, stirring occasionally.
  • Add cheese, stirring until blended.
  • Sprinkle each serving with 1 tablespoon walnuts.

BEET, GOAT CHEESE AND WALNUT SALAD



Beet, Goat Cheese And Walnut Salad image

Provided by Florence Fabricant

Categories     dinner, lunch, salads and dressings, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

8 medium-size beets
1/2 cup walnut halves
1 bunch arugula, rinsed, dried, heavy stems removed
4 ounces fresh chèvre
4 tablespoons raspberry vinegar
3 tablespoons extra virgin olive oil
5 tablespoons walnut oil
Salt and freshly ground black pepper

Steps:

  • Wash beets, and cut stems to 1 inch. Place in saucepan, cover with water, and simmer until tender, about 40 minutes.
  • Meanwhile toast walnuts in a dry skillet over medium heat. Set aside. Tear arugula into bite-size pieces, and place in a bowl. Dice chevre.
  • Beat vinegar and oils together. Season with salt and pepper. When beets are tender, drain, peel and slice them into a bowl. Toss with a third of the dressing. Toss arugula with half the remaining dressing.
  • To serve, arrange arugula on 4 salad plates. Arrange beets on top, and scatter with chevre and walnuts. Drizzle on remaining dressing.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 27 grams, Carbohydrate 19 grams, Fat 36 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 687 milligrams, Sugar 12 grams

ROASTED-BEET SALAD WITH GOAT CHEESE AND WALNUTS



Roasted-Beet Salad With Goat Cheese and Walnuts image

Provided by Mark Bittman

Categories     salads and dressings

Time 2h

Yield 4 servings

Number Of Ingredients 9

3 large or 6 medium beets
3/4 cup walnuts
6 cups torn greens, one type or an assortment
1/3 cup olive oil
2 tablespoons red-wine vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
4 ounces goat cheese

Steps:

  • Heat the oven to 400. Wash the beets, and while they are still wet, wrap them individually in foil. Put them on a rimmed baking sheet and cook, undisturbed, until you can pierce them easily with a thin-bladed knife, 60 to 90 minutes. Once the beets have cooled, peel them (I like to rub the skin off under running water), and cut them into chunks.
  • Put the walnuts in a dry skillet over medium heat and cook, shaking the pan frequently, until fragrant and beginning to darken, 3 to 5 minutes.
  • Rinse and dry the greens and put them in a large bowl; add the walnuts. Combine the oil, vinegar, shallot and Dijon in a jar with a sprinkle of salt and pepper. Screw the lid on tightly and shake vigorously until the dressing becomes thick and creamy. Taste and adjust the seasoning.
  • Pour some of the dressing onto the greens and toss to coat; pile the greens on 4 plates. Put the beets in the bowl, toss with some of the dressing and arrange them on top of or around the greens. Crumble the goat cheese on top, and serve.

BEETS WITH WALNUTS



Beets with Walnuts image

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

Yield Serves 2

Number Of Ingredients 8

6 beets(each 1 1/2 to 2 inches in diameter), scrubbed and trimmed, leaving about 1 inch of the stems attached
3/4 cup water
2 garlic cloves, unpeeled
1 tablespoon olive oil
1 tablespoon minced fresh coriander
1 1/2 teaspoons red-wine vinegar, or to taste
1 teaspoon minced white part of scallion
5 walnut halves, toasted and chopped (about 2 teaspoons)

Steps:

  • In a 2-quart microwave-safe round glass casserole with a lid, microwave the beets with the water and the garlic, covered, on high power(100%), stirring every 2 minutes, for 6-9 minutes, or until they are tender when pierced with a fork, transferring them to a cutting board as they are cooked and reserving the garlic, and let them cool. Peel the beets, halve them, and slice them 1/4 inch thick. Peel the reserved garlic, mash it to a paste with the flat side of a heavy knife, and in a serving bowl stir it together with the oil, the coriander, the vinegar, the scallion, and salt and pepper to taste. Stir in the sliced beets and sprinkle the mixture with the walnuts.

ROASTED BEETS WITH GOAT CHEESE AND WALNUTS



Roasted Beets with Goat Cheese and Walnuts image

Beautiful, sweet, twice-roasted beets and baked goat cheese with crunchy nuts and slightly bitter greens is my idea of an easy, healthy, beautiful fall lunch! Or dinner, or breakfast, or brunch. Serve with toasted walnut bread.

Provided by Chef John

Categories     Vegetable Salads

Time 1h45m

Yield 2

Number Of Ingredients 8

½ cup chopped walnuts
1 large beet, top and bottom trimmed and beet greens retained
1 tablespoon walnut oil, or more to taste
2 ounces soft goat cheese
kosher salt and freshly ground black pepper to taste
2 tablespoons champagne vinegar
1 cup reserved beet greens, cut into very thin slivers
2 teaspoons chopped fresh chives

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
  • Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
  • Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
  • Turn oven temperature up to 400 degrees F (205 degrees C).
  • Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
  • Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
  • Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
  • Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.

Nutrition Facts : Calories 422.5 calories, Carbohydrate 19 g, Cholesterol 22.4 mg, Fat 35.1 g, Fiber 6.2 g, Protein 13.1 g, SaturatedFat 8.3 g, Sodium 487.2 mg, Sugar 10.1 g

NEW ORLEANS STYLE BEETS WITH GOAT CHEESE AND WALNUTS



New Orleans Style Beets with Goat cheese and Walnuts image

Number Of Ingredients 6

1 stick butter
1 cup walnuts
1/4 cup Red wine vinegar
8 ounces Goat cheese
1/2 cup Chives sliced into 1 inch pieces
to taste dash Creole Spice

Steps:

  • Prepare Creole spice. (1) In a large pot, boil beets until fork tender, approximately 20 minutes to an hour depending on beet size. Drain, let cool slightly, and (2) peel. Tip: Wear latex gloves and gently rub off the skin while beets are still warm. Preheat oven to broil. (Note: If a more charred flavor is desired, beets may also be grilled.) (3) Slice in 1/4-inch-thick rounds, drizzle with half the olive oil, generously dust with Creole spice, and marinate for about 20 minutes. In a large skillet over medium heat, melt the butter and toast the walnuts in the butter for about 5 minutes, stirring regularly, taking care not to burn the butter or the walnuts. Strain melted butter into a large bowl, reserving the walnuts. Add the rest of the olive oil and the vinegar to the butter; whisk and season with salt and pepper to taste. Place beets on a cookie sheet and broil (or grill) for approximately 5 minutes, until lightly charred. Remove beets and toss with the walnut-butter vinaigrette. Divide beets onto 4 plates. Crumble 2 ounces of goat cheese over each serving. Top with walnuts and chives.

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